Stewed Mushrooms

Ingredients

• 1 pound Mushrooms, cleaned and trimmed (Clean by wiping with damp cloth or rinsing quickly and patting dry)
• 1 whole Anchovy fillet (Adds umami depth)
• 2 whole Whole cloves
• 0.25 teaspoon Nutmeg, sliced (Or freshly grated)
• 1 blade Mace blade (Whole piece)
• 6 whole Whole black peppercorns
• 0.5 teaspoon Salt (To taste)
• 2 tablespoons White wine (Dry white wine preferred)
• 1 tablespoon Butter
• 1 teaspoon All-purpose flour (For dredging butter)
• 2 tablespoons Heavy cream

Instructions

1. 1Clean the mushrooms by wiping them with a damp cloth or rinsing quickly under cold water. Pat dry thoroughly and trim the stems if needed.
2. 2Place the cleaned mushrooms in a saucepan. Add the anchovy fillet, cloves, sliced nutmeg, mace blade, whole peppercorns, and salt. Do not add any additional liquid. Cover and let them stew in their own liquor over medium-low heat until tender.
3. 3At this point, the mushrooms can be cooled and stored in their liquor in the refrigerator for several days. When ready to serve, proceed to the next step.
4. 4Remove and discard the whole spices (cloves, mace blade, peppercorns) and the anchovy from the mushrooms. Reserve the cooking liquor.
5. 5Place the mushrooms in a clean saucepan. Add the white wine and about 3-4 tablespoons of the reserved cooking liquor. Bring to a boil over medium-high heat.
6. 6While the mushrooms are heating, dredge the butter in flour by rolling it in the flour until coated.
7. 7Once the mushrooms have just come to a boil, reduce heat to low. Stir in the flour-coated butter until melted and incorporated, then add the cream. Stir gently until the sauce thickens slightly, about 1-2 minutes. Taste and adjust seasoning if needed.
8. 8Transfer the stewed mushrooms to a serving dish and serve hot as a side dish or over toast.